SEASONING FLAVOR IN FOOD

A rich variety of spices in Vietnamese cuisine has long become the essence of Vietnamese culinary art. A touch of seasoning creates the soul of a dish, with strong regional flavors and distinct ethnic characteristics. It is the harmonious combination and impressive unity of Vietnamese spices. In modern times, the industrialization of food products to keep up with the trends of the era has affected the flavors of dishes. Therefore, PEROMA Vietnam has brought a diverse range of seasoning flavor to enhance the attractiveness of dishes and compensate for the lost flavors.

SEASONING FLAVOR IN FOOD

The industrialization of food products to keep up with the trends of the modern era has had an impact on the flavors of dishes, indirectly reducing the quality of food products. Therefore, PEROMA Vietnam has introduced a diverse range of seasoning flavors, including ginger, lemongrass, star anise, cinnamon, shallots, pepper, chili, wasabi, and more. Additionally, we provide customized flavor creations according to the specific needs of our customers, such as green chili salt and fried shallot oil, to create unique flavors for dishes and compensate for the lost flavors in food processing, enhancing the appeal of the cuisine.

With our policy of “Quality is the key to sustainable development,” PEROMA has become a significant partner for many food processing businesses. Our range of spice flavors is sourced from natural, natural identical, and artificial origins. It includes both liquid and powder forms, making it easy to apply in various products such as sausages, canned foods, bakery products, snacks, spice powders, seasonings, and more. We offer a wide range of aroma profiles that are suitable for different applications, catering to the specific needs of our customers’ products.

LIQUID FLAVOR – LIQUID ENCAPSULATION TECHNOLOGY

Our range of liquid spice flavors is designed to be water-soluble or oil-soluble, depending on the specific application. The solvents or carriers used are carefully researched and formulated to ensure the preservation of distinct flavors and optimal stability for the aroma compounds. We prioritize maintaining the characteristic taste profiles and ensuring the highest level of stability for our customers’ products.

POWDER FLAVOR – SPRAY DRYING TECHNOLOGY & ENCAPSULATION TECHNOLOGY

The first step in the encapsulation technology is selecting a suitable wall material, typically a biopolymer, from various types of natural or synthetic polymers, depending on the core material and desired characteristics of the final particles. The chosen wall material should exhibit low moisture absorption, release the flavor upon reconstitution in the end product, have low cost, not affect the flavor of the product, have a stable supply source, and provide good protection for the flavor and encapsulated oil.

At PEROMA Vietnam, spray drying is the technology used to produce powdered flavoring compounds. Building upon the principles of encapsulation technology, the wet materials (water, carriers, and flavoring agents) are sprayed into a hot air stream. The atomized droplets quickly undergo drying, retaining the flavor components within the powder particles.

PEROMA Vietnam Co., Ltd specializes in producing Fragrances, Essential Oils, Extract Powders, Extract Liquids, and Natural Extracts using modern processing technologies. We adhere to quality standards ISO 9001:2015, FSSC 22000, HALAL JAKIM, KOSHER, aiming to meet the requirements of the Pharmaceutical, Food, Animal Feed, and Cosmetic industries. Additionally, PEROMA offers custom product design, processing, technical consultation, and technology transfer.

PEROMA VIETNAM CO.,LTD

Hotline HCM: 0919 436 882

Hotline HN: 0918 885 564

Email: info@peroma.vn